Beverage.



JOHANNES HtlLLDAMPF, 6F GASSEL, GERMANY.

BEVERAGE.

1,027,336 Specification of Letters Patent Patented ay 21 i $12.

No Drawing. Application filed April 9, 1910. Serial No. 554,412.

To all whom it may concern.

Be it known that 1-, JOHANNES HtiLL- DAMPF, a subject of the German Emperor.-

and residing at Cassel, Germany, have invented certain new and useful Improvements in Beverages, of which the following is a specification.

The present invention has reference to certain new and useful improvements in beverages and relates more specifically to beverages charged with a relatively large amount of carbonic acid. and it essentially consists in the process of mixing fermented cider with extract of hop Without the least addition of malt.

The product; has a strong, full taste. somewhat like beer far superior to the tiat, lemonade like taste of similar beverages.

in carrying out my new process, I first prepare cider by pressing out the juice of sour, but ripe apples and Working it up in the well 'known manner. I then prepare an extract. of hops. using about 4 pounds of hops to I00 litersw-d water. Sugar is also prepared in solution of 1 pound of sugar to 1 liter oi water. For obtaining the de sired dilution water is added. and finally. .i'or obtaining a still', lasting froth, apple extract. and carbonic acid are admixed. it the concentrated apple essence whose (Hillposition is described in detail hereafter. i

take about 2 pounds to make 8 liters of the extract. The process is carried out as follows: 'lhe hop extractv is boiled, strained and pumped into a eooling-rat and thence through a cooling coil into a keg. 25 liters of this extract are then run into a mixing vat and mixed therein with 50 liters of inatured cider, 12 liters of apple extract and 8 liters of sugar solution. The resulting mixture is then pressed by means of introduced carbonic acid through a filter into a mixing drum. 155 liters of water are then pumped into the latter aud about. 7 pounds of can bonic acid are added. The whole mass is agitated in any suitable manner, for instance by rotating blades. and intimately mixed thereby. 'lhe thus ol'itained beverage is then pressed into a. keg or bottle tilling device by means of carbonic pressure.

Aecording'to the method described. 250 liters of beverage contain 25 liters of hop extract, 8.1 liters of sugar solution 19.1

liters of apple extract, 50.1 liters of cider, 155.1. liters of water and 7 pounds ot can bonio acid.

The beverage is only alcohol-poor. but notv alcohol-free. since already in the seasoned cider alcohol has been formed. and since also by the action of the malic acid on the sugar more alcohol generated. However, the

amounts of the. various. ingredients are so chosen that but; a very low percentage of alcohol is produced.

in similar beverages hops have been added directly to the apple juire and the whole then caused to ferment, with the result that, as it hops were added directly to the matured rider. certain ingredients of the hops. as for instance hop resin, were dissolved by the generating or already present alcohol. imparting" to the product a more r less disagreeable taste. this is entirely obviated by my process by tirst preparing a. hop soluti n by boiling" the hops with water, whereby all undesirable constituents are eliminated. partly remaining in the discarded hop leaves. i I

he beverage. by reason of the hops. dis tinetly ditl'erentiates t'rotn the ordinary lemonades and oth r so-mlllttl soft drinks. The percentage of alcohol varies between 0.6 to

'ihe ap ileesseuee above referred to, is made by expressing iresh apples {prefen ably renuets concentration the. obtained must by evaporation and slightly coloring it. with browning (burnt sugar) and finally adding a littl tartaric acid for giying the solution a hearty taste. Since this essence. which i use in the form of a diluted extract. is also derived from apples. it does not in.any \vay all'eet the characteristic properties of the beverage. 'ihis apple ex tract as such is not a iroth former. but it used in conjunction with a hop extract, which latter is the real froth former, it serves to intensity and improve the froth. If in the manufm-ture of my new beverage the apple extract is left out, the froth is not; nearly as copious and stiff. but is loose and quickly disappears. The sugar contained in the apple extract has something to do with this but it is mainly due to the conkeptrated gxpple juicee "that such a stifi', 1asting foam 1s generated, just like in ordinary.

i ieer the melt in connection with the hop (3115865 t-hatpec uliar stiff and lasting, lathery frothwhid; isvthe characteristic of a goocl What II claim and Letters Patent isa- Y ;.The "process of making a carbonated yemge which cemprises mixing together extract qf hcps,.matured cider, apple ex- *trficfl' gmi iy ffiligfilfjSpllltiOZl; filtering the re-' pgmnem iurg'fend mixing a carbonating gem with the iilte ect mixture. Y f2.j Thefpr qtess of making a. carbonated 1 'bevergx ge which idonsists in pg'epariugemdesire to secure by memae tract; mixing the extract thus treated with matured cider a. le xtract and a Si ar eiix'tion; and. mixmg water and a carboneting agent with the result-ant mixture.

3. A carbonated beverage composed of extract of hops mixed with matured cider,

JGHANNES HGL Witneeses I I.JEAN OPPERMANN, Fosxye EBEL. 

